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1
Smoke the eggplant.
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2
This can be done under the broiler, on an open flame or on an outdoor grill.
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3
First wash the eggplant and dry thoroughly.
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4
Using a small knife, pierce the skin all over and rub lightly with the 1 tbsp of oil.
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5
Place the eggplant on an open flame or under the broiler.
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6
Turn frequently so it blackens evenly on all sides.
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7
It is ready when soft and collapses on itself when touched (in 20 to 25 minutes.) Remove in a bowl and set aside.
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8
While the eggplant is cooling, prepare the yogurt.
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9
In a serving dish, lightly beat the yogurt with a pinch of sugar and salt to taste.
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10
Then stir in the chopped onion and cilantro and the (optional) green chili.
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11
When completely cool, skin the eggplant.
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12
The skin should peel off easily, leaving the wonderful smoky flesh behind.
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13
Do not discard the juices that have collected in the bowl.
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14
Add the juices and the skinned eggplant to the yogurt mixture and combine well.
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15
Do not mash the eggplant; the naturally lumpy texture is desirable.
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16
Now make the hot oil dressing.
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17
Place the chili powder or paprika in a small pile on the eggplant-yogurt mix.
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18
Heat the oil in a small skillet or butter warmer.
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19
(Keep a spatter-screen or lid handy.) When the oil just begins to smoke, add the mustard seeds, cover immediately and remove from heat.
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20
The seeds will pop wildly; do not panic!
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21
When they stop sputtering, uncover and pour this hot oil dressing directly on the chili powder.
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22
Do not blend the dressing into the yogurt-instead, swirl it in decoratively just before serving.
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23
Serve cold or at room temperature.
